16 ounces vermicelli pasta

1 tablespoon olive oil

1 red bell pepper -- chopped

1 medium onion -- chopped

2 cups sliced mushrooms

2 small zucchini -- sliced

4 cloves garlic -- minced

2 28 oz cans diced tomatoes

1 6 oz can tomato paste

1/4 teaspoon garlic salt

1 tablespoon sugar

1 tablespoon lemon juice

1/4 cup fresh basil or 2 tbsp dried basil -- chopped

2 tablespoons fresh oregano or 2 tsp dried oregano

1 teaspoon Italian seasoning

freshly ground pepper to taste Parmesan cheese (optional)

Cook pasta per package directions. Drain and pour into a wide serving bow l. In a nonstick skillet over medium-high heat, heat olive oil, add red peppe rs, onion, and mushrooms, and cook until tender, about 5 minutes. Add zucchini and garlic; cook until zucchini is tender. Add tomatoes, tomato paste, garlic salt, sugar, lemon juice, basil, oregano, Italian seasoning, and pepper. St ir until tomato mixture comes to a boil, about 5 minutes, and then cover and si mmer for 10-15 minutes.. Serve Chunky Vegetable Sauce over pasta. Serve sprinkled with Parmesan ch eese if desired.